Zesty Italian Turkey & Ham Sub Sandwich

What you Need

1 1/4 lb.

Sara Lee® Cajun Style Turkey, sliced

1/4 lb.

Sara Lee® Brown Sugar Ham, sliced

8 strips

applewood-smoked bacon, cooked

1/4 lb.

mozzarella cheese

1/2 cup

iceberg lettuce, shredded

1/2 cup

red cabbage, thinly shredded

1/4 cup

green onions, sliced

1/2 cup

banana peppers, drained & sliced

2 tbsp.

olive oil

1 tbsp.

balsamic vinegar

1 tsp.

red pepper flakes, crushed

1 loaf

soft Italian bread (12")

2 tbsp.

brown mustard

4 tbsp.

mayonnaise

1 tsp.

sea salt, to taste

1 tsp.

cracked black pepper, to taste

How to Make It

STEP 1

Place a pot of salted water on the stove and bring to a boil. Cook the macaroni according to the package instructions.

STEP 2

On the grill or in the oven, roast the poblano pepper until the skin blisters and chars. Place in a Ziploc bag to rest. Once cool to the touch, dice the pepper and remove the seeds and stem.

STEP 3

In a small pot, melt the butter on medium-low heat and add flour. Mix well and cook for 3-4 minutes.

STEP 4

Slowly, add the milk and whisk so that no lumps form.

STEP 5

Add salt, pepper and poblano pepper. Let cook for about 15 minutes, careful not to scorch the sauce.

STEP 6

Mix in the cheese and add the cooked pasta.

STEP 7

Fold the bologna into a muffin pan or ramekins.

STEP 8

Fill the bologna cup with the mac and cheese and bake for about 10 minutes at 350°.

STEP 9

Top with bread crumbs and parsley.

STEP 10

Let cool for 5-8 minutes to allow the cups to set.